Top positive review
Into the mind of a Genius
on February 18, 2003
I am a big fan of Nobu's art; a miraculously simple, yet greatly inventive Japanese-Peruvian cuisine.
This book gives a representative sample of what Nobu's is capable of.
- RECIPES: step-by-step, easy to follow, and do not require sophisticated equipment. The pictures are nice and self-explanatory. In fact, Nobu's trademark dishes (New Style Sashimi, Tiraditos and Ceviches) are quite easy to reproduce with little effort or time. The only reason why I did not give this book a perfect mark is that I felt some sauces missed the mark, as if they were lacking an ingredient (my Matsuhisa Dressing trials greatly differ from the one I tasted in Nobu's restaurants). Plus, on rare occasions, the editor fails to specify which type of vegetable oils must be used (ex: in the spicy creamy sauce).
- INGREDIENTS: many are easy to find in North America. Some are almost impossible to acquire if you do not live in a major city (for example Maui onions, sansho, etc.). Nevertheless, most of these ingredients can be successfully substituted with more common ingredients; for example, Menegi for Chives, Yuzu for lemon and lime juice, Monkfish liver for Duck or Goose Foie Gras, and so on.
Like other viewers, I couldn't care less if Kenny G., Gandhi or Rasputin have been Nobu's clients. Nevertheless, I highly recommend this book for all novice cooks and food lovers.